|
Orange Toasted Almond Muffins
INGREDIENTS:
2-1/2 cups all-purpose flour
1 cup sugar
3-1/2 teas baking powder
1/2 teas salt
1/4 teas almond extract
1 tbs orange zest
1/3 cup oil
3/4 cup evaporated milk
1/2 cup water
1 egg
1 cup toasted finely chopped almonds, divided
1 cup sifted confectioners' sugar
1-2 tbs orange juice
DIRECTIONS:
In a large bowl, combine the flour, sugar, baking powder, salt, almond extract,
orange zest, oil evaporated milk, water and egg and beat with an electric mixer
at high speed for 30 seconds until blended. Fold in 3/4 cup of chopped almonds.
Spoon the batter into 18 greased or paper-lined muffin cups filling two-thirds
full. Bake at 375 oven for 15-18 minutes, or until a toothpick inserted in
center comes out clean. Remove from pan, and cool on wire rack.
In a small bowl combine the confectioner's sugar and orange juice. Spread over
each muffin. Sprinkle with remaining almonds.
Makes 18 muffins.
Creamed Virginia Country Ham
INGREDIENTS:
3 TBSP butter
3 TBSP minced onion
3 TBSP green pepper
3 TBSP flour
1 1/2 -2 cups milk
1 cup chopped Virginia country ham
1 TBSP chopped parsley or chives
1/8 tsp paprika
2 Tbsp dry sherry
In a skillet melt the butter over medium heat,and sauté the onion and green
pepper until light brown. Sprinkle in the flour and stir a few minutes. Add the
milk slowly, stirring constantly. Add the ham and simmer, stirring until
thickened. Remove the pan from the heat and season with the remaining
ingredients. Serve over hot buttered toast, English or corn muffins or corn
bread.
Serves 4-6.
Back to top |
Guest Rooms/Rates |
Our Favorite Recipes | How to Find Us |
Bed & Breakfast Association of Virginia
|
